DirectionsPreheat the oven to 425 F. Mix together the flour, 1/4 cup granulated sugar, baking powder, and salt. Add the butter and mix only until the mixture forms tiny, coarse crumbs. In a bowl, whisk together the egg and the heavy cream. Pour over dry ingredients and mix until the mixture is moistened. Spoon out the dough onto a baking sheet covered with parchment paper or foil. The mounds should be 3 inches wide and 3/4 inch high. Brush the top of the shortcakes with heavy cream and sprinkle with brown sugar. Bake until the shortcakes are a light gold brown. While the shortcakes are baking, brush 1 cup of strawberres with a fork in a bowl. Add the remaining 3 cups of berries and 3 tablespoons of granulated sugar. Mix well and refrigerate. When the shortcakes have baked, transfer them to a wire rack and let cool for 15 minutes. Carefully slice the shortcakes horizontally in half and spoon berries onto the bottom half. Top with whipped cream and cover with the shortcake tops

In a saucepan, heat the butter over moderate heat. Add flour and stir well, forming a roux. Cook for a few minutes, stirring constantly, then add 3 cups of the reserved chicken broth, the wine, salt and pepper. Stir until thickened slightly. In a small bowl, beat the egg yolks and lemon juice together until frothy, then add to the sauce. Beat well, and continue cooking until sauce thickens more. Remove from the heat. Preheat the oven to 450 degrees F. In a 4 quart deep-dish baking pan, place the chicken uniformly on the bottom. Arrange the hard-boiled egg slices on top of the chicken, and then top with the ham slices. Spread the reserved carrot slices, then cover with the sauce.

Roll out the pie crust, and lay it over the baking dish. Press along the edge firmly and trim excess. Score in several places to allow steam to escape. Brush dough with egg. Bake for 10 minutes, then reduce heat to 375 degrees F and bake 30 minutes longer. Crust should be golden brown.

my cousin mindy and I love this recipe so much that we came home one day from a walk and almost cleard the entire thing. it's so simple and delicious and in my opinion almost better than the actual pastry!

Butter bottom of 9 x 13 inch pan, line with graham crackers. Mix pudding with the milk. Beat at medium speed for 2 minutes. Blend in Cool Whip. Pour half the mixture over graham crackers then place second layer of crackers over pudding. Pour remaining pudding mixture over and cover with more crackers. Refrigerate for 2 hours then frost. Serves 12 to 14.

who doesn't love pretzels while watching sports, movies or anytime really...these are so easy!

2 packages dry yeast1 1/2 cups warm water1 tsp. salt 4 cups flour

soda solution: 1/2 cup water1 1/2 tsp. soda

Dissolve yeast in warm water. Add salt and flour to make a soft dough. Knead until smooth. Cover and let rises 15 minutes. Divide into 8 poritions (16 for smaller pretzels). Roll each pience into narrow ropes and shape as pretzel. Dip in soda solution. Sprinkle with kosher salt. If desired, brush with butter as they come from the oven. Enjoy!

In a pot with a tight-fitting lid, combine the coconut milk, water, sugar, salt and pepper. Stir, making sure sugar dissolves. Add the rice and bring to boil. Cover, reduce heat and cook for about 20 minutes or until rice is tender.Pour into a serving bowl and garnish with the chopped parsley. Serve.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon. Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.

preheat oven to 350 degrees. cut eat piece of chicken in half and place in baking dish. place one slice of swiss cheese on each piece of chicken. mix water and cream of chicken soup together and spread on top of chicken. sprinkle evenly with bread crumbs. bake for 35-40 minutes and viola!